Broccoli Gruyere Soup
Velvety, rich, and deeply satisfying, this Broccoli Gruyere Soup is a comforting bowl of creamy perfection. Made with tender broccoli florets, aromatic garlic and onion, and elevated by the nutty, complex flavor of melted Gruyere cheese, this recipe strikes the perfect balance between indulgence and nourishment. A touch of heavy cream adds luxurious silkiness, while a hint of optional nutmeg brings a subtle warmth to each spoonful. Whether served on its own or accompanied by crusty bread for dipping, this soup is the ultimate crowd-pleaser for a cozy lunch or dinner. Ready in just 45 minutes and easily adaptable with chicken or vegetable broth, it’s the ideal way to transform simple ingredients into a gourmet delight.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium (chopped) Yellow onion
- 2 cloves (minced) Garlic
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1.5 cups (grated) Gruyere cheese
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.25 teaspoon (optional) Nutmeg
- 1 loaf (for serving, optional) Crusty bread
Instructions
Heat a large pot over medium heat and add the butter and olive oil. Once melted, add the chopped onion and sauté for 4-5 minutes until softened.
Add the minced garlic to the pot and cook for an additional minute until fragrant.
Sprinkle the flour over the onions and garlic. Stir well for 1-2 minutes to cook out the raw flour taste.
Slowly pour in the chicken or vegetable broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
Add the broccoli florets to the pot and cover. Reduce the heat to medium-low and let the broccoli cook for about 10-12 minutes, or until tender.
Remove the pot from the heat and use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, grated Gruyere cheese, salt, black pepper, and nutmeg (if using). Cook over low heat, stirring frequently, until the cheese is fully melted and the soup is heated through. Adjust seasonings to taste.
Serve the soup warm with slices of crusty bread on the side, if desired.
Nutrition Facts
Calories |
3466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 9151 mg | 398% | |
| Total Carbohydrate | 291.6 g | 106% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 19.9 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2302 mg | 177% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
